Spinach Goat Cheese Pasta
Calling all goat cheese lovers! This spinach goat cheese pasta recipe is loaded with fresh spinach and a touch of lemon. It's simple and fast to make.
Servings: 4
Ingredients
- 8 ounces uncooked pasta
- 4 ounces goat cheese crumbled
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon fresh lemon juice
- 1 tablespoon butter
- 1 clove garlic minced
- 2 cups fresh baby spinach (packed)
- 1 tablespoon chopped fresh basil (optional)
- Salt & pepper to taste
Instructions
- Boil a salted pot of water and cook the pasta al dente according to package directions. Important: reserve about a cup of the pasta water before you drain it! Drain the pasta and set it aside.
- In the same pot you cooked the pasta in, add the butter and melt it over medium heat. Stir in the garlic and cook for about a minute.
- Reduce the heat to medium-low and add the cooked pasta back into the pot. Stir in the goat cheese, parmesan, and lemon juice. Add a splash of the pasta water (a little at a time) and keep stirring/tossing until you've got a nice, creamy consistency.
- Add in the spinach (and basil if using) and toss with the pasta. Cover the pot for a minute or two to help the spinach wilt.
- Season with salt & pepper as needed and serve immediately.
Notes
- Goats cheese can be quite strong, so I only recommend making this recipe if you really like the stuff!
- I used a 4 ounce soft goat's cheese log for this recipe.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 369kcal | Carbohydrates: 44g | Protein: 18g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 336mg | Potassium: 226mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1895IU | Vitamin C: 5mg | Calcium: 205mg | Iron: 2mg
